Can I freeze keto edible cookie dough?

Yes, you can freeze keto edible cookie dough for up to 3 months . Just shape it into balls or press it flat in a sealed container. When you’re ready to enjoy, allow it to thaw at room temperature for 15–20 minutes. Be sure to use keto-approved ingredients like almond flour, coconut flour, erythritol, and sugar-free chocolate chips. Freezing doesn’t affect texture or taste much, and it makes it easy to portion ahead for snacks or desserts.

Can I make it with coconut flour?

Absolutely—but with caution. Coconut flour is highly absorbent , so you'll need far less than other flours. For every 1 cup of almond flour, use just 1/4 to 1/3 cup of coconut flour , and increase your liquid ingredients (like butter or cream) to keep the dough moist. It’s also a great way to boost fiber and reduce net carbs in your edible cookie dough. The flavor is slightly sweeter and more tropical, but pairs well with vanilla, cinnamon, or nut butter.

Is it safe to eat cookie dough?

If you're making edible cookie dough , then yes—it’s safe to eat raw as long as you omit eggs and untreated flour . For maximum safety: Use heat-treated almond or coconut flour (or pre-sterilized versions). Avoid raw eggs (or use pasteurized egg alternatives if needed). Store it in the fridge and consume within a few days. Edible cookie dough is designed to skip ingredients that pose salmonella or E. coli risks, so when made correctly, it’s totally safe—and delicious.

Nutritional Content of Hot and Sour Soup: The Best Healthy Breakdown (2025) -

Description

A nutrient-dense, tangy-spicy comfort dish packed with tofu, mushrooms, and bold flavors—customizable for keto, vegan, or gluten-free diets.

Ingredients

Scale

4 cups chicken or vegetable broth (or bone broth for keto)

1/2 cup bamboo shoots, julienned

1/2 cup shiitake or wood ear mushrooms, sliced

4 oz firm tofu, cubed

2 eggs, beaten

2 tbsp rice vinegar

1 tbsp low-sodium soy sauce or tamari

1 tsp white pepper

1 tbsp sesame oil (optional)

1/2 tsp xanthan gum or 1 tbsp cornstarch (adjust for diet)

2 cloves garlic, minced

1 tsp grated ginger

Optional: scallions, bok choy, chili oil for garnish

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Instructions

1. In a pot, heat broth over medium heat until it begins to simmer.

2. Add bamboo shoots, mushrooms, garlic, and ginger. Simmer for 5–7 minutes.

3. Add tofu and simmer for another 2 minutes.

4. In a small bowl, mix xanthan gum or cornstarch with a bit of cold broth to create a slurry. Stir into the soup.

5. Add soy sauce (or tamari), rice vinegar, white pepper, and optional sesame oil. Stir well.

6. Slowly drizzle in the beaten eggs while gently stirring the soup in a circular motion to create egg ribbons.

7. Simmer 1–2 more minutes, then taste and adjust seasoning if needed.

8. Serve hot with scallions or bok choy as garnish.

Notes

Use tamari or coconut aminos for a gluten-free version.

Skip eggs and use more tofu or mushrooms to make it vegan.

For keto, omit cornstarch and use xanthan gum or enjoy as a broth-based soup.

Add chili oil or crushed red pepper for extra heat.

Make ahead and refrigerate up to 4 days or freeze for longer storage.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Soup
Method: Stovetop
Cuisine: Chinese

Nutrition

Serving Size: 1 cup
Calories: 105
Sugar: 2g
Sodium: 550mg
Fat: 5g
Saturated Fat: 1g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 6g
Fiber: 1g
Protein: 9g
Cholesterol: 55mg